Asparagus Cold. Sauce Vinaigrette

Asperges froides. Sauce Vinaigrette

Method

Clean the asparagus and leave in cold water for about half an hour to get firm; then put it in a pan that is large enough to hold it well; cover it with plenty of boiling water seasoned with salt. Cook till the tops are tender, then take up, lay it on a plate and put on ice, if you have any. When quite cold, dish up and serve with Vinaigrette sauce.

This sauce is also very good with hot asparagus.

Loading
Loading
Loading